Chef Jason Atherton shares his journey of change in London’s dining scene, emphasizing the importance of relevance and community in his work
London: Jason Atherton, a well-known chef, has had quite the journey. He started out in a caravan in Sheffield and worked his way up through some of the best kitchens. He’s cooked under big names like Gordon Ramsay and has opened restaurants all over the world. But after the pandemic, he felt a bit lost in London.
He realized he needed to make some changes. “For me to retire with irrelevant restaurants, it would just break my heart,” he said. He wants to leave a mark on the London dining scene and inspire the next generation.
This year, he’s opened five new spots and closed a few others. He got tired of all the travel and the stress that came with it. One flight back from Hong Kong left him feeling anxious and confused. He decided it was time to focus on what really mattered to him.
He’s a Londoner at heart and doesn’t want to open restaurants far away. A famous hotel chain even asked him to open a place in Tokyo, but he turned it down. He didn’t want to miss out on his life in London, hanging out with friends and being part of the community.
So, he’s made some big changes. He closed his flagship restaurant, Pollen Street Social, and opened a new brasserie called Mary’s. It’s a casual spot where everyone is welcome, and the vibe is relaxed. He wanted to create a place where anyone could feel comfortable, whether they’re young or old.
He’s also opened Three Darlings in Chelsea, named after his daughters. It’s a trendy spot for brunch and has a welcoming atmosphere. Another place, Sael, focuses on seasonal British dishes and has been getting great reviews.
His latest venture, Row on 5, just opened before Christmas. It’s a unique dining experience, aiming to feel like a fancy dinner at a friend’s place. Atherton is excited about this new direction and is working with a talented young chef to make it happen.
He admits he’s changed a lot over the years. He used to be a tough boss, but now he’s more balanced and focused on helping others succeed. He’s learned that kindness goes a long way in the kitchen.
Despite the challenges, he’s committed to making his new restaurants work. The pandemic threw a wrench in his plans, and he’s taken some financial risks. He’s determined to be remembered as a chef who made a difference in London’s dining scene.
As he looks ahead, he knows he has to balance work with family time. He’s ready to pass on his knowledge and success to the next generation. “I’ve gambled my whole financial future on keeping our company at the forefront of London dining,” he says, hopeful about what’s to come.